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Biscoff tres leches, full recipe below 🤍 Ingredients - 1/2 cup unsalted butter, softened (1 stick) - 1 1/2 cups cake flour (220g) - 1 cup granulated sugar (200g) - 4 large eggs - 1/4 cup buttermilk (60g) - 1 1/2 tsp baking powder - 1 1/2 tsp vanilla extract - 1/4 tsp salt Milk mixture - 1 can evaporated milk (12oz) - 1 can sweetened condensed milk (14oz) - 1 cup whole milk (240ml) - 1/4 cup biscoff spread, melted (59g) - 1 tsp vanilla extract Whipped cream - 2 cups heavy whipping cream (460g) - 2/3 cup powdered sugar (80g) - 1 tbsp biscoff spread, melted - 1 tsp vanilla extract Instructions: - Preheat your oven to 350°F (175°C). - Grease and flour a 9x13-inch baking dish. - In a large mixing bowl, cream the softened butter with the granulated sugar until light and fluffy. This will help the cake achieve a soft texture. - Add the eggs one at a time, beating well after each addition. Then mix in the milk, and vanilla extract. Beat until smooth and combined. - In a separate bowl, whisk together the cake flour, cinnamon, and a pinch of salt. Gradually add this dry mixture into the wet mixture and mix until smooth and combined. - Pour the batter into the prepared 9x13-inch baking dish and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. - Let the cake cool completely in the pan before soaking it. - Once the cake has cooled, poke holes all over the surface using a fork or a skewer. - Slowly pour the tres leches mixture evenly over the cake, making sure to let it soak in. You may not need all of the liquid, but use as much as needed to saturate the cake. - Allow the cake to sit for at least 5 hours minutes to absorb the liquid (for best results, refrigerate for overnight.) • • #biscoff #tresleches #baking #bakingrecipe #Recipe #cake #baketok #dessert #dessertideas #fyp
Biscoff tres leches, full recipe below 🤍 Ingredients - 1/2 cup unsalted butter, softened (1 stick) - 1 1/2 cups cake flour (220g) - 1 cup granulated sugar (200g) - 4 large eggs - 1/4 cup buttermilk (60g) - 1 1/2 tsp baking powder - 1 1/2 tsp vanilla extract - 1/4 tsp salt Milk mixture - 1 can evaporated milk (12oz) - 1 can sweetened condensed milk (14oz) - 1 cup whole milk (240ml) - 1/4 cup biscoff spread, melted (59g) - 1 tsp vanilla extract Whipped cream - 2 cups heavy whipping cream (460g) - 2/3 cup powdered sugar (80g) - 1 tbsp biscoff spread, melted - 1 tsp vanilla extract Instructions: - Preheat your oven to 350°F (175°C). - Grease and flour a 9x13-inch baking dish. - In a large mixing bowl, cream the softened butter with the granulated sugar until light and fluffy. This will help the cake achieve a soft texture. - Add the eggs one at a time, beating well after each addition. Then mix in the milk, and vanilla extract. Beat until smooth and combined. - In a separate bowl, whisk together the cake flour, cinnamon, and a pinch of salt. Gradually add this dry mixture into the wet mixture and mix until smooth and combined. - Pour the batter into the prepared 9x13-inch baking dish and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. - Let the cake cool completely in the pan before soaking it. - Once the cake has cooled, poke holes all over the surface using a fork or a skewer. - Slowly pour the tres leches mixture evenly over the cake, making sure to let it soak in. You may not need all of the liquid, but use as much as needed to saturate the cake. - Allow the cake to sit for at least 5 hours minutes to absorb the liquid (for best results, refrigerate for overnight.) • • #biscoff #tresleches #baking #bakingrecipe #Recipe #cake #baketok #dessert #dessertideas #fyp
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